Apple Zucchini Muffins from Two Peas and Their Pod
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 1/4 cups white whole wheat flour3/4 cup dark brown sugar1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground allspice1 cup buttermilk1/4 cup unsweetened applesauce1 tablespoon oil (melted coconut oil, canola oil, or vegetable oil)1 large egg1 teaspoon vanilla extract1/2 cup grated apple (I use Granny Smith)1/2 cup grated zucchini, moisture slightly squeezed out1 cup chopped peeled apple (I use Granny Smith)
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Bake for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Bake for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 132.4
- Total Fat: 1.5 g
- Cholesterol: 12.2 mg
- Sodium: 79.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
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